Chocolate Angel Cake
When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty - making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. For many years, it was our son's birthday cake.—Joyce Shiffler, Colorado Springs, Colorado
SERVINGS
|
12-16
|
CATEGORY
|
Lower Fat
|
METHOD
|
Baked
|
PREP |
25 min. |
COOK
|
35 min.
|
TOTAL
|
60 min.
|
INGREDIENTS
- 1-1/2 cups confectioners' sugar
- 1 cup cake flour
- 1/4 cup baking cocoa
- 1-1/2 cups egg whites (about 10)
- 1-1/2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 cup sugar
- FROSTING:
- 1-1/2 cups heavy whipping cream
- 1/2 cup sugar
- 1/4 cup baking cocoa
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- Chocolate leaves, optional
DIRECTIONS
Sift together confectioners' sugar, flour and cocoa three times; set aside.
In a mixing bowl; beat egg whites, cream of tartar and salt until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Gradually fold in cocoa mixture, about a fourth at a time.
Spoon into an ungreased 10-in. tube pan. Carefully run a metal spatula or knife through batter to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until the top springs back when lightly touched and cracks feel dry.
Immediately invert pan; cool completely. Run a knife around edges and center tube to loosen; remove cake.
In a mixing bowl, combine the first five frosting ingredients; cover and chill for 1 hour. Beat until stiff peaks form. Spread over the top and sides of cake. Store in the refrigerator. Garnish with chocolate leaves if desired. Yield: 12-16 servings.